Modern Methods of Testing Milk and Milk Products: A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, EtcJudd, 1907 - 222 páginas |
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Términos y frases comunes
18 grams acid and milk albumin alkali solution amount of acid amount of fat appearance average Babcock test bottle burette butter buttermilk calcium casein caustic soda cent centrifugal cheese cheese-making clean coagulated composite samples compounds cream-bottles creamery cubic centimeter curd cylinder dairy fat in milk fat-column fermentation flavor glycerin graduated hot water hydrometer keeping-power Lact lactation lactic acid lactometer reading less liquid mark market milk METHOD OF TESTING milk and acid milk containing milk testing milk-fat milk-solids mixed modified milk multiply neck normal milk number of pounds pepsin percentage of fat Perfect pink color pipette plug points pounds of fat pounds of milk Quevenne lactometer rennet rennet-extract rinsed Rule salt sample of milk scale scoring skimmed sodium lactate solids-not-fat specific gravity stopper sulphuric acid temperature test-bottle tester testing milk texture tion tube water in milk weigh whey whirling
Pasajes populares
Página 19 - Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making.
Página 18 - Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) per cent of milk fat.
Página 16 - Milk is the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within 15 days before and 5 days after calving, or such longer period as may be necessary to render the milk practically colostrum free.
Página 17 - Sterilized milk is milk that has been heated at the temperature of boiling water or higher for a length of time sufficient to kill all organisms present.